Vegetarian Lasagna Recipe

Name: Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1/2 teaspoon red pepper flakes; 1 teaspoon fennel seed; 1 teaspoon dried basil; 1 teaspoon dried oregano; 3 -5 garlic cloves, minced; 24 ounces tomato sauce; 2 teaspoons Splenda granular; 1 egg; 15 ounces low-fat ricotta cheese; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup grated parmesan cheese, divided; 1 globe eggplant, sliced thin (may sprinkle with salt, allow to sit for 30 minutes, then rinse and pat dry, if desired); 1 medium zucchini, sliced thin; 8 ounces button mushrooms, sliced; 16 ounces shredded mozzarella cheese

Servings: persons

2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon red pepper flakes
1 teaspoon fennel seed
1 teaspoon dried basil
1 teaspoon dried oregano
3 -5 garlic cloves, minced
24 ounces tomato sauce
2 teaspoons Splenda granular
1 egg
15 ounces low-fat ricotta cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese, divided
1 globe eggplant, sliced thin (may sprinkle with salt, allow to sit for 30 minutes, then rinse and pat dry, if desired)
1 medium zucchini, sliced thin
8 ounces button mushrooms, sliced
16 ounces shredded mozzarella cheese

1
In a saucepan, heat olive oil and add onions, cooking until translucent.
2
Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
3
Simmer sauce over low heat, covered, for about 30 minutes.
4
Preheat oven to 350u00b0F.
5
In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
6
Slice eggplant, zucchini and mushrooms.
7
Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
8
Add eggplant slices in an even layer.
9
Top eggplant with the ricotta cheese mixture.
10
Sprinkle with sliced mushrooms, then add another third of the sauce.
11
Sprinkle with 8 ounces of the mozzarella cheese.
12
Layer the sliced zucchini evenly over the cheese.
13
Pat mixture down.
14
Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
15
Pat mixture down again.
16
Cover pan with foil and bake at 350u00b0F for 50 minutes.
17
Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
18
Allow to sit undisturbed for 20 minutes before slicing and serving.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 1/2 teaspoon red pepper flakes, 1 teaspoon fennel seed, and more.

Yes, Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions